Description
These Chocolate Coconut Cake Bars feature a soft, moist chocolate cake base, a sweet and chewy coconut layer, and a smooth chocolate drizzle. Easy to make and perfect for parties, holidays, afternoon treats, or whenever you crave chocolate and coconut
Ingredients
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup unsalted butter, melted
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1/2 cup sweetened condensed milk
1/2 cup semi-sweet chocolate chips
1 teaspoon coconut oil
Instructions
Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt.
In a separate bowl, whisk the eggs, melted butter, milk, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined. Avoid overmixing.
In another bowl, mix the shredded coconut with the sweetened condensed milk until the coconut is evenly coated and the mixture is thick and sticky.
Spread the chocolate batter evenly into the prepared baking pan.
Spoon the coconut mixture over the chocolate batter and gently spread it into an even layer without pressing too firmly.
Bake for 25–32 minutes, or until the chocolate base is set and a toothpick inserted into a chocolate-only area comes out with a few moist crumbs. The coconut layer should look lightly golden in places.
Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 15–20-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
Drizzle the melted chocolate evenly over the baked bars.
Allow the bars to cool completely in the pan. For cleaner slices, refrigerate for 20–30 minutes after cooling.
Lift the bars out using the parchment paper and cut into 16 squares. Serve at room temperature or slightly chilled.
Notes
Measure the flour carefully to prevent a dry chocolate base.
Do not overbake the bars. Remove them once the chocolate base is set to keep the texture moist and tender.
Allow the bars to cool completely before slicing so the coconut layer can firm up and the bars hold their shape.
Use parchment paper with an overhang to make removing the bars easier.
For a less-sweet version, use unsweetened shredded coconut. The flavor and texture may vary slightly.
For almond chocolate coconut bars, add 1/3 cup chopped almonds to the coconut mixture.
For a darker chocolate flavor, use dark chocolate chips for the topping.
For an Almond Joy-inspired variation, add sliced almonds and use a combination of milk and dark chocolate.
For extra coconut flavor, sprinkle 2–3 tablespoons of shredded coconut over the chocolate drizzle before it sets.
For a thicker chocolate topping, increase the amount of melted chocolate.
Store the bars in an airtight container at room temperature for up to 2 days in a cool environment, or refrigerate for up to 5 days.
To freeze, place the bars in a freezer-safe container with parchment paper between the layers. Freeze for up to 2 months and thaw overnight in the refrigerator.
If using a larger baking pan, the bars will be thinner and may need less baking time. Begin checking early.
The recipe makes approximately 16 bars. Nutrition values are estimates and may vary depending on ingredient brands and portion size
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American